Smoked Turkey Cheddar Crepes Recipe
Ingredients
| Eggs | 3 (CREPES:) | |
| 160 ml flour, all purpose | ||
| Salt | 1 Milliliter (CREPES:) | |
| Milk | 250 Milliliter (CREPES:) | |
| 15 ml saf flower oil | ||
| Turkey breast | 675 Gram, smoked (FILLING:) | |
| Butter | 30 Milliliter (FILLING:) | |
| Mushrooms | 250 Milliliter, sliced (FILLING:) | |
| 30 ml flour, all purpose | ||
| Chicken stock | 250 Milliliter (FILLING:) | |
| 250 ml grated medium cheddar | ||
Directions
Whip the eggs, add the flour, salt and milk, and blend thoroughly with the oil.
Heat an 8" (20 cm) skillet and spray with non-stick food spray.
Add 3-4 tbsp (45 ml-60 ml) batter, fry to golden brown over medium heat.
Turn out and cool.
Fry the turkey and the mushrooms in the butter in a large skillet.
Sprinkle with flour and cook for 2 minutes.
Add the chicken stock and reduce heat, simmer for 5 minutes.
Stir in the cheese and continue cooking for 3 minutes.
Place equal amounts of filling in crepes, roll and serve.
Heat an 8" (20 cm) skillet and spray with non-stick food spray.
Add 3-4 tbsp (45 ml-60 ml) batter, fry to golden brown over medium heat.
Turn out and cool.
Fry the turkey and the mushrooms in the butter in a large skillet.
Sprinkle with flour and cook for 2 minutes.
Add the chicken stock and reduce heat, simmer for 5 minutes.
Stir in the cheese and continue cooking for 3 minutes.
Place equal amounts of filling in crepes, roll and serve.
Chef
